Crust Ingredients:
1 1/2 sticks butter, softened
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
2 cups all-purpose flour
1 cup walnuts, chopped
Filling Ingredients:
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
6 small (1oz) chocolate-covered crispy butter finger bars;chopped
- Preheat oven to 350 degrees F.
Crust Method:
- In large bowl, beat butter on medium-high speed until smooth and creamy, 1 minute.
- Add sugars; beat 3 minutes or until smooth and fluffy. On low speed, beat in flour.
- Beat in nuts just until incorporated. Reserve 1 cup of mixture. Press remainder over bottom of ungreased 13 x 9 x 2-inch baking pan.
- Bake for 10 minutes. Transfer pan to wire rack; let cool slightly.
Filling Method:
- In large bowl, beat together cream cheese and sugar on medium-high speed until smooth, about 3 minutes.
- Add vanilla extract and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked crust.
- Sprinkle reserved crust mixture over top. Bake for 30 minutes or until the cheesecake layer is set.
- Transfer pan to wire rack; let cool to room temperature. Cut into 16 bars. Serve, or cover and refrigerate.
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